Wednesday, September 8, 2010

Canned Tomato Salsa


Canning your own salsa can be an enjoyable activity to do with a daughter or friend, since there is a lot of mindless chopping to do. The amounts of the ingredients that add flavor can be altered according to personal taste. However, it is important to keep the ratio of tomatoes and vinegar/lime juice as per recipe because not enough acidity can cause the salsa to lose flavor or go bad. For this recipe you will need an extra large stock pot or divide the ingredients between two pots.

Ingredients:

15 lbs Roma tomatoes
3 lg onions
6 - 8 sweet peppers in a variety of colors
6 - 10 jalapeno peppers, seeded, chopped fine
12 garlic cloves, crushed
2 - 10 oz cans tomato paste
2 cups vinegar
1 cup lime juice (bottled)
1/4 cup sugar
3 Tbsp salt
2 Tbsp paprika
2 Tbsp oregano
3 tsp cumin
1 can black beans
1-2 bunches cilantro, chopped

Method:

  1. Prepare 24 - 8 oz canning jars by washing and keeping warm in 225 F oven.
  2. Prepare lids according to package directions.
  3. Wash and chop tomatoes, adding to pot as you go.
  4. Finely chop onions and peppers, adding to pot.
  5. Add the rest of the ingredients and bring to boil on medium heat.
  6. Simmer for 15 minutes.
  7. Ladle into jars, using canning funnel, cover with lids and screw rings.
  8. Place into hot water bath in large canner, bring to boil and process for 20 minutes.
  9. Remove and allow to cool at room temp. Keep in cool storage.

24 comments:

  1. Thank you for posting this. What a great way to use up some left over tomatoes!

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  2. Could you come over to my house and make 4-5 batches of this for me? 8-)

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  3. thank you for this - we want to try our hand at canning this year

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  4. Because of the black beans, you should pressure can your salsa. They are a low-acid food and need the extra heat to kill potentially dangerous botulism bacteria that is provided ONLY by pressure canning. You could also freeze it. check the University of Georgia's website www.ugu.edu/nchfp for information.

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  5. Your salsa is beautiful. We didn't have enough tomatoes this year to make any, and I really wanted to.

    The only prolific thing in our garden was cucumbers and okra.

    Maybe next year.

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  6. My mouth waters just thinking about how good this must be!!

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  7. Homemade salsa is the best..it looks wonderful.

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  8. We make our own salsa too and it is so much better than you can buy in the store!! The only problem with canning it is, when the older kids come home, they help themselves to a few jars! We have taken to hiding the salsa somewhere else, (not in the pantry) and pulling out a surprise jar with a smile and a "guess what I just found!".

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  9. Do you scald and skin the tomatoes first and then chop or just chop them with skins on?

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  10. Pam, I just chop them with the skin on... and I prefer Roma tomatoes for their firm skin and not so many juices.

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  11. They are even better if you slow roast the tomatoes in an oven for 2hours first. Cut tomatoes in half, put onto a coolie sheet and drizzle with oil, thyme and garlic. It makes a much richer tasting salsa or sauce this way

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  12. Looks fabulous to me! I am printing this out!

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  13. Mine is simmering right now! It makes a big batch and I think our kids and their families will love it. I love the low salt and sugar content, compared to the commercial brands. Thanks for sharing your recipe!

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  14. How much space in the top of the jar should I use when filling the jar with salsa?

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  15. Sheila, I'd say about up to the bottom of where the rim starts ... mabye 3/4 inch.

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  16. Thank you. I made this recipe today omitting the black beans due to a post that mentioned it needed to be pressure processed instead of water bath processed.

    This recipe is delicious!

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  17. Re:black beans and botulism.. botulism is a spore and can only get in the canning if it enters the product/jar somehow, unlike mold. If your practices are clean and the factory that canned the black beans were clean you should be fairly safe water bath canning. To be X-TRA safe you can omit or pressure can according to the RECOMMENDED BOOK AMOUNT. But if you are really careful and clean you should be fine.

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  18. Thank you annonymous!
    We are enjoying the salsa with the black beans.

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  19. Wow! I LOVE, LOVE this salsa! We just made a batch and it's so delicious, I don't know how it'll ever last a whole year! :) It actually was such a hit that we kept some back to serve with our supper and canned the rest. We used 2 cans of black beans instead of 1 because we like black beans so much.

    Thank you so much for sharing this recipe!

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  20. Do you need to drain and rinse the black beans first?

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